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–+ servings

Gluten Free New York Cheesecake

If you’re looking for a decadent cheesecake recipe that happens to be gluten free, then this Gluten Free New York Cheesecake recipe is for YOU! And did I mention it is egg free too? Whether you can eat gluten or not, this is a recipe you are going to want to make if you’re a cheesecake lover!
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Prep Time 30 minutes
Cook Time 2 hours
Set up time 4 hours
Total Time 6 hours 30 minutes
Course Dessert
Servings 8 slices
Calories 632.5 kcal

Equipment

  • electric mixer
  • Food processor

Ingredients
  

Crust:

  • 1 box gluten free graham crackers I use Pamela's or Schar
  • 1 stick butter melted
  • 1/4 cup organic granulated or coconut sugar

Cheesecake Filling:

  • 16 oz cream cheese softened
  • 1 cup organic granulated sugar
  • 1 cup heavy cream leave at room temperature for 15 minutes
  • 1 cup sour cream leave at room temperature for 15 minutes
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 3 tablespoons corn starch

Instructions
 

Make the Crust:

  • Place the graham crackers and sugar in the bowl of your food processor and pulse until crackers are crushed. Pour in melted butter and pulse until combined
  • Add mixture to the bottom of a 9 inch springform cake pan and press with clean hands or the bottom of a glass to form an even layer
  • Set aside

Make the Cheesecake Filling:

  • Preheat oven to 320°F
  • Add cream cheese and sugar to a large mixing bowl or bowl of stand mixer and blend until smooth (no more lumps)
  • Add the heavy cream, sour cream, vanilla extract, pinch of salt, and corn starch and blend on low until smooth and incorporated
  • Pour the filling over the crust in your springform pan and spread it out into an even layer with a rubber spatula. Then tap the bottom of the pan on the counter to release any air bubbles
  • Place the springform pan in the middle of a cookie sheet (this makes it easier to get in and out of the oven)
  • Bake the cheesecake for 1 hour at 320°F
  • After one hour, turn your oven off, crack the oven door, and leave the cheesecake in the oven for another hour to cool down
  • Place the cheesecake in your fridge to set up for at least 4 hours before serving (you can do this overnight as well)
  • Remove the springform pan and allow the cheesecake to sit at room temperature for 15-30 minutes before slicing and serving
  • Top with fresh whipped cream (like this healthy whipped cream), cherry pie filling, or fresh berries 

Notes

Store leftovers in airtight container in fridge for up to 5 days

Nutrition

Serving: 1sliceCalories: 632.5kcalCarbohydrates: 59.7gProtein: 5.8gFat: 42.2gSaturated Fat: 24.3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9.1gCholesterol: 123.6mgSodium: 289.9mgPotassium: 141.4mgFiber: 0.8gSugar: 42.4gVitamin A: 1378.1IUVitamin C: 0.4mgCalcium: 120mgIron: 0.7mg
Nutrition Facts
Gluten Free New York Cheesecake
Serving Size
 
1 slice
Amount per Serving
Calories
632.5
% Daily Value*
Fat
 
42.2
g
65
%
Saturated Fat
 
24.3
g
152
%
Polyunsaturated Fat
 
1.5
g
Monounsaturated Fat
 
9.1
g
Cholesterol
 
123.6
mg
41
%
Sodium
 
289.9
mg
13
%
Potassium
 
141.4
mg
4
%
Carbohydrates
 
59.7
g
20
%
Fiber
 
0.8
g
3
%
Sugar
 
42.4
g
47
%
Protein
 
5.8
g
12
%
Vitamin A
 
1378.1
IU
28
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
120
mg
12
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword gluten free new york cheesecake
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